Bake for 12 to 15 minutes or until meringue is golden brown. Spread over filling seal to edge of crust. Step 3 Beat egg whites with cream of tartar until soft peaks from.Step 1 In medium bowl, combine milk, lemon juice, and zest blend in egg yolks.1 (8-inch) prebaked pie shell or crumb crust.1 (14-ounce) can sweetened condensed milk.

Oh Paula Deen, you let let me down, just like you did the rest of the world. After all, this is just as much about pictures as it is about taste.īoth recipes are listed below, along with more pics of Martha’s win. Also, making your own pie crust means you have more control of the overall shape and size. The filling was sweet and tart (but not bitter), the consistency was chewy while still being juicy, and the meringue was fluffy and light. Martha’s Lemon Meringue Pie is the clear winner, although it definitely took longer and required more effort. In the end, both me and the meringue were left “weeping”. The filling never set and was too liquid to serve, the meringue shrunk in from the edges, and I’m sorry but using a store-bought pie crust (while obviously easier) didn’t withstand the heat. I had high hopes, considering how much more complicated Martha’s recipe looks, but Paula’s corner-cutting took a toll on the pie itself. As they say, when life gives you lemons…įirst was Paula Deen’s easy Lemon Meringue Pie recipe. So I made two lemon meringue pies in one weekend. Like you, I’m in-doors hiding from the coronavirus, and this quarantine has given me nothing but time. Store covered in freezer for up to 1 week.Paula’s Pie Manageability – Simple Failure Place lemons on parchment paper, and let stand at room temperature until dry. Cook lemon slices at a low simmer until translucent, about 30 minutes. Add lemons to sugar mixture in a single layer.Reduce heat to medium, and simmer, stirring occasionally, until sugar is dissolved. In a medium saucepan, combine sugar and 2 cups water.Remove lemons, and reserve drain, and discard water. Place slices into ice water bath to cool completely. Remove from heat strain, and reserve lemon slices. In a medium pot, add water to two-thirds full.Let mixture stand until sugar is dissolved, about 30 minutes. In a medium bowl, combine lemon slices and sugar. Using a mandoline, slice lemon into 1/8-inch-thick rounds remove seeds, and set aside.Store covered in refrigerator for up to 3 days. Remove from oven, and let cool completely. Pour filling mixture into warm crust, and bake until mixture is set but still jiggles slightly in center, 20 to 25 minutes.Add lemon juice and buttermilk, whisking until smooth.

Add sugar mixture to egg mixture, whisking to combine. In a separate medium bowl, whisk together eggs and egg yolks.

Meanwhile, in a medium bowl, whisk together sugar, zest, and remaining 3 tablespoons flour, 2 teaspoons cornstarch, and ½ teaspoon salt.

Remove pie weights and parchment paper return to oven, and bake until light golden brown and firm, about 10 minutes.

Line dough with parchment paper add pie weights.

Press dough into bottom and up sides of an 11x8-inch tart pan. Add flour mixture to butter mixture, and pulse until mixture resembles coarse crumbs. In the work bowl of a food processor, add butter and confectioners’ sugar pulse until smooth and creamy.

In a small bowl, whisk together 1¾ cups flour, semolina flour, 1 tablespoon cornstarch, and 1 teaspoon salt.

Lemon tart recipe paula deen